Roasted Squash Farro And Pomegranate Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: A lot of salad
  • 1-2 delicata squash
  • olive oil
  • salt
  • brown sugar
  • pomegranate seeds
  • roasted pistachios
  • 1 cup uncooked farro
  • your favorite apple cider vinaigrette or sweet poppyseed dressing
  1. Preheat oven to 450F
  2. Slice the delicata squash lengthwise down the middle and scrape out the seeds. Place on a parchment paper lined baking sheet and drizzle with olive oil. Spread evenly on the sheet then sprinkle salt and a little bit of brown sugar over each slice.
  3. Bake for 10 minutes then remove from oven, flip pieces over, sprinkle more salt and a bit more brown sugar and place back in the oven for 5-10 minutes longer, or until browned and soft.
  4. Meanwhile, cook farro according to package directions and chop pistachios as small as you'd like them.
  5. If serving later, store cooked farro and delicata in the same dish, covered in the fridge and keep the remaining components separate in the fridge until ready to serve.
  6. When ready, combine as much of everything as you'd like, toss together with dressing of choice and serve (I recommend leaving the pistachios off until ready to serve and sprinkling each salad with them).
Salad components will keep for 5 days in the fridge. Do not dress the salad until ready to serve or it will get soggy. Nobody likes soggy salad.
If you want a little kick on your squash, throw in a little cayenne pepper with the brown sugar.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at